Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned, about 5–7 minutes.

Add diced onion; sauté until translucent. Stir in garlic, cumin, salt, and pepper—cook another minute until fragrant.

Drain any excess grease. Fold in refried beans and green chilies until the mixture is smooth and heated through. Turn off heat but keep warm.

Warm tortillas in the microwave or on a dry skillet. Spoon ~⅔ cup of the beef–bean filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13″ baking dish.

Pour enchilada sauce evenly over the rolled burritos. Sprinkle shredded cheese to cover. Bake at 350°F for 15–20 minutes, until sauce bubbles and cheese melts.

Let rest for 5 minutes. Top with sour cream, cilantro, and olives if desired. Slice and enjoy your saucy creation!